spinach pesto pockets spinach pesto pockets Israeli Kitchen The pesto in the filling of these pockets gives them fabulous flavor, and the crust is as crispy and satisfying as your favorite fried food. (Photo: Sarah F. Berkowitz)

Spinach pesto pockets

You’ll keep coming back for more of these crispy, spinach-filled appetizers.

  • Yield: Serves 4
  • Prep time: 30 minutes
  • Cook time: 18 minutes

Spinach is one of the most nutritious foods a human can eat. But humans also crave comfort food – like those satisfying crispy, cheesy, umami-type foods that are usually loaded with salt and fat, and with only a cameo appearance from the nutritious greens.

A new solution from researchers at Hebrew University could extend the shelf-life of leafy greens like this spinach up to a month. Popeye wasn't lying; spinach is one of the best vegetables you can eat. (Photo: Ekaterina Kondratova /Shutterstock)

This recipe for spinach pesto pockets makes up for those less than nutritious foods – I’ve loaded up on the spinach, cut back on the cheese, and sacrificed nothing in terms of flavor and satisfaction. The pesto in the filling gives it fabulous flavor, and the crust is as crispy and satisfying as your favorite fried food. You’d never know these were baked!

I prefer these spinach pockets dipped in marinara, but you can also serve with more pesto sauce, or a store-bought (or homemade) aioli.


  • 1 sheet frozen pastry dough, defrosted
  • Filling:

  • 12 ounces frozen spinach, microwaved
  • 3 tablespoons pesto
  • 1/2 cup shredded cheese
  • 1/2 cup panko crumbs
  • 1/4 cup ground flaxseed
  • 1 egg
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic
  • Coating:

  • 2 eggs
  • 1 cup panko crumbs
  • 1 tablespoon onion salt
  • Pizza sauce or marinara, for serving


Preheat oven to 375. Line a large baking sheet with parchment paper.

On a floured countertop, roll out pastry dough. Use a rolling pin to enlarge the rectangle, and thin out the dough. (If edges are uneven, trim to a neat rectangle.)

Use a pizza cutter or sharp knife to cut the dough into 3-inch rectangles.

Squeeze out any liquids from spinach, and then mix with pesto, shredded cheese, 1/2 cup panko crumbs, flaxseed, spices and egg.

Place a heaping spoonful of spinach mixture in the center of each square.

spinach pesto pockets Try to spoon out equal proportions of filling so they'll cook evenly. (Photo: Sarah F. Berkowitz)

Fold each dough square in half. Seal the edges by pressing down with a fork.

Beat eggs in a small bowl. In a second bowl, mix panko crumbs and onion salt.

Remove pockets from fridge, and dip each one into egg, and then panko mixture.

Place on prepared baking sheets. Bake for 18 minutes, or until light golden.

Serve hot with pizza sauce or marinara.

Related Topics: Appetizers

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen